Pretty much every beer recipe I've seen calls for at least one of the hops to be boiled the full 60 minutes. Remember, though, it's not just the number of hop types or the total amount, it also depends on the alpha acide % of the hops used. You will usually see the percentage listed in paratheses. A high-alpha hop like Chinook will lend a lot more bitterness than something with a lower AA%, like Fuggles.
As Dude will attest with his 278.8 IBU Pliny (yes, I was thinking of you), there's a lot more to hops than just bitterness.
As the to amount of time in the boil, hops boiled for the full 60 minute duration are going to provide the background bitterness. VIrtually all of the flavor oils and aroma oils will be boiled away over that time, just leaving the bitterness. Hops boiled for shorter periods of time will have less of an impact on overall bitterness, but will provide more flavor and aroma. Hops added at the very end of the boil - or in the secondary fermenter ("dry hopping") just provide some aroma.
Is that Cheesefood's Caramel Cream ale that you're doing, or another recipe? If you haven't look at Cheesefoods', it has a phenomenal reputation (I haven't made it yet myself). One thing that he has run into (and I ran into on a batch of my own) is that these kinds of beers, with lots of extra fruits and hops and sweetness, can sometimes lose a little bit of their beer character. Just something to be aware of, both beers sound like they will definately be on the sweet side, hopefully with some good malty character.
DUDE: I'd love a Pliny, you up for a swap? My bastardization of Walker's IPA needs two weeks, or I'd be happy to pick you up some local micros if you wanted to sample something GOOD!